Tips for Perfict Pie Crustfrom the White House

24 Aug

I wanted to make a better Pie crust, so I was looking through my cookbooks and…

The Original White House Cook Book, 1887.

Cooking, Toilet and Household Recipes, Menus, Dinner-Giving and Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing etc… all from 1887

Hardcover 570 pages.

I am kind of new to Pie making, but, I am trying, with a little help from mom and my sister.  The pie crust is something we all could use a tip or maybe a little trickand I think this just may be it.
This is just some of what I have found.

 

To make a better bottom crust;

1. for a flakey crust, ad 1 tea spoon of baking powder for 3 cups of flower and use half lard and half butter with your recipe,

2. after pre baking the bottom crust, paint the crust with egg white, before adding,

3.  your cold filling.

 

So make sure your filling is not hot, put the filling in the Refrigerator for a hour before putting it in the pie.

These three Tips will keep the center of your bottom crust from soaking up the filling and turning your crust into a chuie glob.

 

also in theWhite House cookbook is a tip on making flaky top crust;

1. after you have the top crust on your pie and before it goes in the oven, paint with butter,

 

2. sift a small amount of flower over the top of the butter painted crust,

 

3. holding the pie at an angle over the sink, pore a cup of ice cold water over the pie rinsing off some of the flower.  The water will rinse off some of the flower leaving just enough to fry in the butter , so the top is flakey when you pull the pie out of the oven.

 

You will have to adapt some from this cookbook for today, like using an ice chest, is an easy one to get around today.

The hints for Pies in the White House cookbook, are priceless!

Hope this helps you make the perfect crust, let me know.

Thanks,
Debbie
BUY The Original White House Cook Book, 1887 Edition

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Michael Field New York Reviewer of cook Books1967

19 Jul

The Yellow Peril by Michael Field was published in The New York Review of Books in 1967
the review about Chinese cooking shows his skill as a writer and maybe that is why he was chosen by Time Life, as the chief Editor for the Foods of the World series.
“The classic Chinese cuisine is almost always so sharply antithetic to the goals of Western cooking that we must view as a significant culinary development the great number of Chinese cookbooks being written and sold in the United States today. This is comparable to a similar expansion of interest in French cooking some years ago, but learning how to cook the Chinese way confronts the amateur cook—whatever his degree of competence in the kitchen—with a larger challenge.
It assumes the ability to hold in suspension a lifetime of rigidly ordered responses to ingredients, implements, sequence, and procedures, and to allow, as it were, a totally new set of
mechanisms to take over. Even more importantly, it demands…”

You can read more at:
http://www.nybooks.com/articles/archives/1967/dec/07/the-yellow-peril/
 

the pseudonym, Nathan d’Aulnay Recipes in Petits Propos Culinaires

3 Jul

Just a little background.
Richard Olney and others, started the Journal Petits Propos Culinaires to publish a few recipes under the pseudonym, Nathan d’Aulnay, so the recipes would meet Time-Lifes requirement that the recipes included in The Good Cook series were previously published.
You can read more of the recipes by Olney, Elizabeth David and Alan Davidson along with many hand picked parts of this Journal in this over 500 page book.
The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires 
by Alan Davidson and Helen Saberi

Richard Olney and His Classic cookbook Influence .

1 Jul

Jane Daniels Lear on Gourmet.com
Tells a little about the Influence of Richard Olney, his dream life and compares him to Elizabeth David and John Thorne .
That before The ”
Good Cook Series, Olney published the Classic cookbook
Simple French Food, published in 1974. Read at the link below.
http://www.gourmet.com/food/2007/06/simple_french_food

BUY Simple French Food buy Richard Olney

80s Time Life The Good Cook Ad on YouTube.

23 Jun

Go back to the 80s.
here is an Ad from Time Life about The Good Cook. Shows the books in the series and tells you how to buy them before they were out of print.
http://www.youtube.com/watch?v=y20IwvykTgE

Link

What is the Best cookbook?

11 Jun

Bon Appetit Magazine, Jan, 2009, the magazine for food lovers, foodist editor Andrew Knowlton answers the question and states that The Good Cook set is his go to cookbook…

http://www.bonappetit.com/magazine/2009/01/foodist_cookbook

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7 Jun
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